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Stuffing & Mash Cupcakes

Stuffing & Mash Cupcakes (Vegan, Gluten Free)

These festive, savory Vegan cupcakes appeal to the eyes and the taste buds, making them the perfect addition to any holiday feast!
Course Appetizer / Side
Cuisine North American
Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Servings 18 Cupcakes


Vegan Stuffing:

  • 0.5 Loaf “O’Dough’s” Plain White Bread Diced
  • 2 Stalks Organic Celery Diced
  • 2 Medium Organic Carrots Diced
  • 1 Large Organic Onion
  • 3 Cloves Organic Garlic Minced
  • 0.5 tbsp Fresh Organic Thyme Minced
  • 1 tbsp Fresh Organic Rosemary Minced
  • 0.25 Cup Organic Parsley
  • Sea Salt to Taste
  • Black Pepper to Taste
  • 2 Cups “Pacific” Organic Vegetable Broth
  • 0.5 Cup Organic Wild Rice + 1 Cup Water
  • 2 tbsp Extra Virgin Olive Oil

Vegan Mashed Potatoes:

  • 4 Medium Organic Russet Potatoes
  • 0.75 Cup Organic Cashews
  • 0.5 Cup Water
  • 0.25 Cup Nutritional Yeast
  • Sea Salt To Taste
  • Black Pepper To Taste


  • 1 Pack Vegan Gravy
  • 0.25 Cup Organic Chives
  • 18 Cranberries



  • Preheat oven to 400F.
  • Dice the white loaf, toss with a splash of olive oil and bake for 20 minutes (or until crispy and golden) on a parchment lined baking sheet.
  • Cook the wild rice covered, over low heat, for 30 minutes or until split and soft. Drain the water, rinse the rice and set aside.
  • In a large saute pan, over medium heat, cook the carrots, onion, celery, garlic, thyme and rosemary in olive oil with salt and pepper for 10-15 minutes. Set aside.
  • In a large bowl combine the toasted bread, sauteed veggies and herbs, cooked wild rice, fresh parsley and vegetable broth. Mix well and allow to sit for 15 minutes.
  • Preheat oven to 375F.
  • Pack the stuffing tightly into 18 cupcake molds and bake for 20-25 minutes. Allow to slightly cool and flip onto a cooling rack carefully.


  • Boil and peel 4 medium russet potatoes.
  • Mash them using a hand masher or potato ricer and set aside.
  • In a high speed blender combine the rest of the ingredients and blend until smooth.
  • Pour blender contents into the potato bowl and mash together until fully combined.


  • Scoop mash potatoes on top of each of the stuffing cupcakes, drizzle with your favorite mushroom gravy and top with a cranberry. Enjoy warm!


Each "Stuffing" Serving Contains:
80 calories; 2 g protein; 3 g total fat (0 g trans fat); 13 g total carbohydrates (3 g of sugar); 164 mg sodium (Without added salt - You control the sodium level!)
Each "Mashed Potatoes" Serving Contains:
56 calories; 2 g protein; 2 g total fat (0 g trans fat); 8 g total carbohydrates (1 g of sugar); 1 mg sodium (Without added salt - You control the sodium level!)